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Carrot recipes - 250 recipes

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Make this classic favorite for a crowd and you might not have any leftovers to bring home

  • Frosting:
  • 3/4 cup granulated sugar
  • 1 cup brown sugar
  • 3/4 cup corn oil
  • 1 tablespoon vanilla
  • 4 eggs
  • 2 cups self-rising flour
  • 1 teaspoon ground cinnamon
  • 3 1/2 cups shredded carrots
  • 1/4 cup raisins – chopped
  • 1/4 cup chocolate chips - chopped
  • 1/4 cup milk
  • 8 ounces cream cheese
  • 4 tablespoon unsalted butter
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla
  • 1/2 cup shredded coconut – toasted
  • Peeps Marshmallow Candy for decorating
4.2/5 (11 Votes)

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Heat the oven to 400°F. Lightly oil the bottom of a medium roasting pan or 15x10-inch Pyrex dish and set the pork ...

  • One 2-lb. center-cut boneless pork loin roast
  • Kosher salt and freshly ground black pepper
  • 1-1/2 Tbs. Dijon or grainy mustard
  • 1-1/2 Tbs. honey
  • 2 Tbs. roughly chopped fresh sage
  • 1/2 lb. carrots (3 or 4), peeled
  • 1/2 lb. parsnips (3 or 4), peeled
  • 2 firm but ripe Bosc pears, quartered, cored, and stemmed
  • 1-1/2 Tbs. olive oil; more for the pan
4.5/5 (10 Votes)

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1.Add carrots to a pot of lightly salted water, and bring to a low boil

  • 2 pounds carrots, peeled and diagonally sliced
  • 3 tablespoons vegan butter, melted
  • 1/3 cup apricot preserves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon orange zest
  • 2 teaspoons fresh lemon juice
  • chopped fresh parsley for garnish
4.5/5 (10 Votes)

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FULL POST W/ ADDITIONAL PHOTOS: http://www

  • OPTIONAL GLAZE:
  • 1 1/2 cups gluten free all-purpose flour
  • 1/4 teaspoon xantham gum, optional
  • 1 cup Pacific Foods Creamy Tomato Soup
  • 1/2 cup carrots, shredded
  • 1/2 cup sugar
  • 2 tablespoons butter
  • 1 teaspoon baking soda
  • 1/2 teaspoon all spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup powdered sugar
  • 2 tablespoons softened cream cheese
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla
4.4/5 (9 Votes)

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These low calorie carrot and raisin muffins are big on flavor

  • 3/4 cup spelt flour or unprocessed bran
  • 1/2 cup sugar
  • 1 cup buttermilk or milk with 1 tablespoon white vinegar or lemon juice
  • 1 egg
  • 1/4 cup vegetable oil
  • 1/2 cup raisins
  • 2 carrots, grated
  • 2 cups self-raising flour
  • 1/2 teaspoon cinnamon
4.5/5 (8 Votes)

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Underneath the lamb is a moist carrot cupcake with a bed of green coconut grass

  • CREAM CHEESE FROSTING:
  • 1 2/3 cup all-purpose flour*
  • 1 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups finely shredded carrots
  • 1 (8-ounce) can crushed pineapple, drained
  • 1/2 cup chopped walnuts or pecans
  • Using spoon fill measuring cup with flour until required amount is obtained. (Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.)
  • 1 (8-ounce) package cream cheese
  • 1 stick or 1/2 cup unsalted butter, very soft
  • 4 cups Imperial Sugar Confectioners Powdered Sugar
  • 1/2 teaspoon vanilla extract
  • DECORATION:
  • 1 bag miniature marshmallows
  • 1 bag regular size marshmallow
  • 1 cup sweetened coconut
  • Handful pink and black jelly beans
  • Werther’s® caramels
  • Green food color
  • Black food color
  • Royal Icing
4.3/5 (21 Votes)

By

Yum, this Carrot Cake with Ginger Cream Cheese Frosting is excellent! Simple step by step easy to follow directions

  • Cooking spray
  • 2 3/4 cups walnuts, chopped
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 1/4 cups vegetable oil
  • 4 large eggs
  • 1/2 cup smooth applesauce
  • Zest of 1 orange, finely grated
  • 1 teaspoon pure vanilla extract
  • 2 cups carrots, grated
  • 1 (4-inch) piece ginger
  • 1 tablespoon fresh orange juice
  • 1/2 teaspoon pure vanilla extract
  • 2 (8 ounce) packages cream cheese, room temperature
  • 1 stick unsalted butter, room temperature
  • 3 cups confectioners' sugar, sifted
4.4/5 (15 Votes)

By

People are often surprised to learn that carrots are the main ingredient in this tasty pecan pie

  • 4 cups fresh carrots, sliced
  • 1 can (14-ounce) sweetened condensed milk
  • 2 eggs
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • Dash salt
  • 1 unbaked pastry shell (9 inches)
  • 1 cup pecans, chopped
  • 1/2 cup brown sugar, packed
  • 3 tablespoons butter, melted
4.4/5 (16 Votes)

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Nutrition Facts Calories 341, Total Fat (g)16, Saturated Fat (g)2, Monounsaturated Fat (g)8, Polyunsaturated Fat (

  • For the cake:
  • 3/4 cup vegetable oil, plus a little more for greasing pan
  • 1-3/4 cups light brown sugar
  • 4 large eggs (preferably free-range or organic)
  • Grated zest and juice of 1 orange (approximately 1 tsp. zest and 1/3 cup juice)
  • 2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. sea salt
  • 1/2 cup walnuts, roughly chopped
  • 1 heaping tsp. ground cinnamon
  • Pinch of ground cloves
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground ginger
  • 10 oz. carrots, peeled and coarsely grated
  • For the icing:
  • 2 cups low-fat sour cream
  • 2 to 3 Tbsp. powdered (icing) sugar
  • 2 oranges
  • OR
  • 8 oz. cream cheese
  • 2 oz. butter
  • 6 oz. confectioner's sugar
  • 1 tsp vanilla
3.6/5 (173 Votes)

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This carrot and zucchini noodle primavera with shrimp is yummy and filling

  • 1 tablespoon kosher salt
  • 3 cups broccoli, cut into florets
  • 1/2 pounds asparagus, remove woody ends, and cut into thirds
  • 3/4 cup mushrooms, sliced
  • 3/4 cup cherry tomatoes, sliced in half
  • 1 1/2 tablespoons olive oil, divided
  • 3/4 cup green snap beans, cut into bite size
  • 24 large shrimp, peeled and deveined
  • 3 large carrots, peeled and spiral cut using the spaghetti blade
  • 2 medium zucchini, spiral cut using the spaghetti blade
  • 1/4 cup white wine
  • 1/3 cup chicken stock
  • 1/4 cup half-and-half cream
  • 2 teaspoons corn starch
  • 1/4 cup Parmesan cheese, grated
  • Salt and pepper
4.4/5 (12 Votes)

By

Carrot Cake Sandwich Cookies with a cream cheese frosting, my version slightly adapted from Martha Stewart

  • Cookies:
  • 1 cup light brown sugar, packed
  • 1 cup white sugar
  • 1/2 pound (2 sticks) butter, softened
  • 2 large eggs, room temperatue
  • 1 teaspoon vanilla
  • 2 1/2 cups flour
  • 1 teaspoon each baking soda and baking
  • powder
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 2 cups quick cooking rolled oats
  • 1 1/2 cups grated or shredded carrots
  • Cream Cheese Frosting:
  • 16 ounces cream cheese, room temp
  • 2 sticks butter, room temp
  • 2 cups confectioners sugar
  • 2 teaspoons vanilla extract
4.4/5 (12 Votes)

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Carrot coriander ginger soup is an easy low-fat vegetarian & vegan soup that you can serve for a light lunch or ...

  • 2 medium sized carrots
  • 1/2 celery stick
  • 1/2 clove of garlic
  • 1 teaspoon ginger - grated
  • 1/4 medium sized onion
  • 1/2 cube vegetable stock
  • 1 tsp coriander leaves
  • 250 ml water
  • 50 ml soya milk
  • Salt to taste
4.4/5 (17 Votes)

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Carrot Coriander Ginger Soup Easter Carrot Cake